If you like pan-fried hake then try this recipe with all the bright flavours and luxurious touches like langoustines, crispy shallots, and a clam, white wine & caper sauce, all finished with a lemony panko crust and delicate sea vegetables. As with many superb dishes, adding a couple of fondant potatoes to the plate will also add refinement and create a full dish.
Pan-Fried Hake with Lemon-Panko Crust, Langoustines, Clam-Caper Sauce & Sea Vegetables
Serves: 2
Total Time: ~1 hour
Skill Level: Intermediate to Advanced
Equipment Needed:
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Non-stick frying pan
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Medium saucepan (for sauce)
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Small saucepan or deep fryer (for shallots)
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Slotted spoon
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Sieve or fine mesh strainer
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Mixing bowls
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Small pot (for blanching langoustines)
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Sharp knife
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Peeler (for shallots)
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Tongs
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Microplane or fine grater
Ingredients:
Hake & Crust
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2 hake fillets (150–180g each, skin removed)
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Salt & pepper
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1 tbsp flour (for dusting)
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1 egg, beaten
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50g panko breadcrumbs
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Zest of 1 lemon
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1 tbsp finely chopped parsley
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1 tbsp olive oil (for pan-frying)
Langoustines
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4 fresh langoustines
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Salted boiling water
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Ice bath (to refresh)
Crispy Shallot Rings
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2 banana shallots, very thinly sliced into rings
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Milk (for soaking)
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Flour, seasoned (for dredging)
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Vegetable oil (for frying)
Clam, White Wine & Caper Sauce
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300g fresh clams, cleaned
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150ml dry white wine
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1 small shallot, finely diced
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1 garlic clove, crushed
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1 tbsp capers (rinsed if salted)
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1 tsp lemon juice
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1 tbsp butter (cold, for mounting)
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1 tbsp olive oil
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Chopped parsley to finish
Garnish
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A handful of blanched or sautéed sea vegetables (samphire, sea beet, sea purslane)
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Lemon zest or wedges
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Micro herbs (optional)
Preparation:
1. Prepare the Lemon-Panko Crust
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Mix panko breadcrumbs with lemon zest, chopped parsley, salt, and pepper.
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Pat hake dry. Lightly flour, dip in beaten egg, then coat in panko mix.
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Chill in the fridge for 15 minutes to help the crust adhere.
2. Cook the Langoustines
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Boil salted water. Add langoustines and cook for 1.5–2 minutes max.
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Transfer to ice bath to stop cooking.
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Peel tails for serving. Keep warm.
3. Crispy Shallot Rings
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Soak sliced shallots in milk for 10 mins.
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Dredge in seasoned flour.
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Fry in hot vegetable oil (~170°C / 340°F) until golden brown.
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Drain on paper towel. Season immediately with salt.
4. Make the Clam, White Wine & Caper Sauce
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Heat olive oil in a saucepan. Add diced shallot and garlic; sweat until soft.
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Add clams and white wine. Cover and steam for 3–5 mins until clams open.
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Remove clams with slotted spoon. Discard any that don’t open.
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Reduce liquid slightly. Add capers and a splash of lemon juice.
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Whisk in cold butter for shine and emulsification.
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Return clams to sauce. Hold warm.
5. Cook the Hake
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Heat oil in a non-stick pan over medium heat.
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Pan-fry hake fillets crust-side down for 2–3 minutes until golden.
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Flip and cook for another 2–3 mins until opaque and just cooked through.
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Optional: finish briefly in oven (180°C) if thick.
6. Prepare the Sea Vegetables
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Blanch or lightly sauté sea vegetables in a little butter or oil.
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Do not overcook – they should retain their crunch and salinity.
Plating Suggestion
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Spoon some clam sauce onto the plate, positioning clams attractively.
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Place hake fillet on top or slightly offset.
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Arrange langoustine tails neatly alongside.
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Add a small mound of crispy shallot rings.
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Tuck in the sea vegetables around the plate for color and freshness.
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If you are adding fondant potatoes, place these alongside the hake piece.
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Finish with micro herbs and a final grating of lemon zest.
Chef’s Notes
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If fresh clams aren’t available, use jarred clams and add their liquor to the sauce.
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For a richer sauce, stir in a splash of cream before mounting with butter.
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Use grapeseed or sunflower oil for frying shallots for neutral flavor and high smoke point.
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